When my husband, Michael heard that I would be making a pasta dish with ricotta, peas and bacon he nearly swooned. He is addicted to good ricotta and will eat it in any number of dishes, some of which I haven’t been willing to try. This one sounded great, though, and it turned out to be my new favorite.
This was such a simple recipe, but the flavor was incredible. I cooked bacon in a small skillet until it was brown but not crisp. I then added the peas and cooked them for a couple of minutes. I then set this aside. In a bowl I added the ricotta and crumbled it up with some butter. I then drained the pasta and mixed it directly into the bowl with the ricotta. Then I mixed in the peas and bacon. Finally, I topped this with grated parmigiano-reggiano and enjoyed! Michael practically licked his plate.
Oh, and as you can tell by the picture the pasta that I used is a campanelle noodle. This is one of my favorite cuts, but that isn’t the reason I ended up using it. There is an old story that the wife of the handy man always has a house in need of repair, the wife of the plumber has faucets that drip incessantly, and in my case the wife of the Italian grocer never has the right cut of pasta at home. This recipe called for conchiglie, fusilli, or rigatoni. You would have thought that I would have one of those here, but no. The good news is that it turned out wonderful and the little curves of the noodle held the pieces of ricotta nicely